The Pioneer Woman’s Perfect Pizza Crust

by Allison @ Alli 'n Son on July 17, 2011

I love to hate the Pioneer Woman. What she can do with food is simply amazing. Not to mention her photography. And her Marlboro Man. Seriously, she is living one charmed life.

A few months ago I picked up a copy of her cook book, The Pioneer Woman Cooks. Totally on a whim. Then it kind of sat on a shelf for a while. Honestly, I was just a little disappointed. I thought it was going to be be filled with recipes, stuff that wasn’t on the blog. Instead there were some recipes, a lot of photos of country life and some stories. Don’t get me wrong, this is much more than just a cook book. It just wasn’t exactly what I expected, especially since I believe that most of these recipes can be found on her blog.

I’m not doing a very good job selling this book am I?

Well, it sat on our cook book shelf for a while. I occasionally drooled over the cinnamon rolls, which I have yet to make. I’ve pulled it out from time to time, especially for the chocolate sheet cake which was used in my Ice Cream Cakerecipe. Then I’d drool a little more over some of the recipes, before popping it back on the shelf.

Until one day recently, when I was craving a new pizza dough recipe. And there, hidden in the depths of The Pioneer Woman Cooks was a little gem of a recipe. Something so simple and basic that I didn’t have high hopes for it. Something so easy that I basically wrote it off as having little to no flavor. Something that so totally caught me by surprise, that it had me singing The Pioneer Woman’s praises all night long. And still do to this very day.

Just four simple ingredients, plus some water, and you get this amazing, crispy, flavorful pizza crust. Flour. Yeast. Olive oil. Salt. That’s all it takes. And it completely knocks your socks off. If you were crazy enough to wear socks in the middle of summer, that is.

Pioneer Woman Pizza Crust

One of the things that I love best about this dough is that it goes both ways: thick or thin, depending on how much of the dough you use. The first few times we used it, we divided it into half, one for pizza and one for cheese fries. The dough was thick, filling, and still crispy. It was full of flavor, and left you feeling fuller than you would have expected. Maybe a little too full.

Finally, we wised up and divided the dough into thirds, freezing the last third for later use. And the result was a perfectly crispy crust. Not too thick. Not too thin. Full of that flavor the Pioneer Woman was brilliant enough to bring out of such simple ingredients.

Again, I’m singing her praise.

So, to continue the pizza series, along with the thin and crispy crust, beer batter crust, whole wheat crust, and easy pizza sauce, I’m bringing you the latest. The Perfect Pizza Crust.

Because I can’t think of any other name as fitting.

Pioneer Woman Pizza Crust

The Pioneer Woman’s Perfect Pizza Crust

The Pioneer Woman’s Perfect Pizza Crust

Ingredients

  • 1-1/2 cups warm water
  • 1 teaspoon dry yeast
  • 4 cups all-purpose or bread flour
  • 1 teaspoon sea salt or kosher salt
  • 1/3 cup extra virgin olive oil

Instructions

  1. In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly.
  2. In a medium bowl {or the bowl of a stand mixer}, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}.
  3. Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap.
  4. Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl.
  5. You can also store the dough in the fridge for 1 to 2 days.
  6. Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use.
  7. Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough.
  8. Add your desired sauce, cheese and toppings.
  9. Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.
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